Something So Sweet in Waterbury
It has been CVEDC’s absolute pleasure to work with Janina McCue, owner of Red Poppy Cakery, as she moved her 3-year-old business from Burlington to Waterbury. And not just because she has yet to attend a meeting without providing some of her irresistible baked confections.
Photo credit: Amanda Grant, North Road Productions
Red Poppy Cakery celebrated its brand new space with a grand opening line up of celebrations over Memorial Day weekend. They left their previous spot, a shared kitchen space in Burlington, late last year and have been working to fit-up the new space at 1 Elm Street in Waterbury’s walkable downtown. The large front room of the new location will be a community space for classes and events. They will also offer food-related workshops, including cake and cupcake decorating classes. Look out for these ticketed events as well as upcoming private workshop options for small groups.
Photo credit: Amanda Grant, North Road Productions
While Janina’s initial sales are largely custom order, she will be offering pop up sales for walk in shoppers. She also plans collaborations with her new neighbors in downtown Waterbury, who offer many complementary products to her exquisite baked good. Red Poppy Cakery’s aim is to be a hub of celebration through specialty baked goods and intimately delicious experiences.
Photo credit: Amanda Grant, North Road Productions
To give you just a taste, here’s one of Janina’s favorite recipes which she’s taught in many classes:
Amaretti Cookie Recipe:
1) Preheat oven to 310 F.
2) Measure the following and whisk together to combine and break up clumps.
2 cups almond flour
1 cup granulated sugar
1 1/2 Tbsp cornstarch
3) Separate 2 eggs. With a mixer, whisk the whites and a dash of salt until they form soft peaks. This means that when you take the whisk straight out of the fluffy mixture, the end will curl a bit but hold. Mix a few seconds more with the 1/2 tsp almond extract or amaretto liquor.
4) Use a spatula to pour the fluffy egg white mixture over the dry ingredients. Fold a few times to begin incorporating.
5) Ditch the utensils. With fingers spread, mix by making circles in the bowl until a grainy dough comes together.
6) Line ungreased sheet trays with parchment. Pour some powdered sugar into a small bowl. Form 1-inch dough balls and roll in the powdered sugar to cover. Place 1 inch apart on a cookie sheet.
7) Let the cookies sit out at room temp for 15-20 minutes. Then, very lightly press down to make a disc.
8) Bake for 19-22 minutes for chewy cookies. The tops have a little firmness when lightly touched. If you prefer a drier version for dunking in coffee, bake for 25-30 minutes until they begin to have a golden color around the edges.
Allow to cool on the pan and enjoy!